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Basic
Chicken Stock / Broth
Make it the old fashioned way! Simmering whole chicken,
vegetables, and
herbs make a stock used as a base for soups and many other recipes.
Recipe Created
By: Robbie
Prep. Time: 7:00
Yield: 2-3 quarts
4-5 lb. stewing chicken - quartered
3 ribs celery with leaves - coarsely chopped
2 lrg. onions - un-peeled, quartered
2 med. carrots - un-peeled, quartered
1/4 lightly packed cup whole fresh parsley OR 2 Tbls. dried parsley
1/4 lightly packed cup whole fresh thyme OR 2 Tbls. dried thyme
1 Tbls. salt
5 whole peppercorns OR 1 tsp. ground pepper
1 - 3 clove garlic - un-peeled, halved
2 bay leaves
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-Place ingredients in a large pot and fill pot with enough water to
cover all.
-Bring contents of pot to a boil over medium-high heat,
then reduce heat to low and simmer, covered, for 6-8
hours.
-Remove chicken from pot, cut off meat and reserve for
later use.
-Strain remaining contents of pot through a
cheesecloth-lined sieve; discard solid matter; return
stock to pot.
-(This step optional) For a stronger, more concentrated stock, simmer
over medium heat until stock has reduced and taste is to your liking.
-(This step optional) Refrigerate stock until fat has solidified; peel fat off the top.
Notes: Will keep in the
refrigerator for 2 - 3 days. I pour
into sealable plastic bags in 1/2 or 1 cup sizes and
freeze for use in recipes later.
Similar recipes on this site:
Left-Over Rotisserie
Chicken Roasted Chicken Broth
Recipes using Chicken Broth /
Stock on this site:
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